Category Archives: Recipe Sharing

Bakin’ With Bacon and The King!

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OK – don’t judge me alright? This is one of the most sinful bacon recipes ever – it’s the “FULL MONTY” of goodies mixed together to make something that’s a cross between a “complete breakfast in a loaf” and a “sinfully amazing dessert”. Got your interest? Good!    Hold on to your hats…………

Bacon Peanut Butter Banana Bread

I know it’s a bit of a crazy combo but honestly – some of the best things in life make no sense – am I right?    HAHAHA

makes one 10 x 6 loaf

INGREDIENTS

6 slices thick-cut bacon, chopped

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 large egg

2/3 cup loosely packed brown sugar

1 teaspoons vanilla extract

1/2 cup unsalted butter, melted and cooled

1/3 cup creamy peanut butter, melted and cooled

1/4 cup bacon drippings resulting from cooking bacon

4 bananas, mashed (about 2 1/4 cups mashed)

1/3 cup milk

DIRECTIONS

Preheat oven to 350 degrees F. Heat a large skillet over medium-high heat and add bacon, cooking until crisp and fat is rendered. Remove bacon and let drain on a paper towel until ready to use. Reserve 1/4 cup of bacon drippings and set aside.

Spray a loaf pan liberally with non-stick spray or grease with butter. In a bowl, mix together flour, baking powder, salt, and cinnamon then set aside.

In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, peanut butter, bacon drippings and butter, then add bananas and milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Fold in bacon until it’s equally distributed.

Pour batter into loaf pan. Set pan on a baking sheet, then bake for 45-50 minutes, or until center is set and a toothpick inserted comes out clean. Remove bread from oven and let cool completely before cutting.

 

If you think about it – this recipe is really easy – lots of ingredients but once you’ve mixed them together – well – the hard stuff is done right?     This is incredibly good.   I know some people don’t like peanut butter and some of you can’t eat bacon – actually this recipe would be OK without bacon but gotta have the peanut butter!    My Mom goes a step further and uses EXTRA CRUNCHY peanut butter but that’s not necessary.     She just prefers that kind of peanut butter!

Now – are you salivating or thinking “The King Has Lost It!” ?       Trust me.   You’re gonna love me even more than you do now if you make this.    

ENJOY!

Happy Caturday Loyal Subjects!

Bakin’ With Bacon and King Teddy

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Happy New Year From Castle Baconia and Your King!

 

WOO HOO! We all made it through New Year’s Eve and now we’re into a brand new year.     Today I’m going to give you a recipe for something really REALLY good.    Ready?

Bacon Mushroom Spinach Frittata

 

INGREDIENTS:

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Dash of hot sauce (optional but awfully darn good!)
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 2 cloves garlic, diced
  • 8 ounces cremini mushrooms, thinly sliced (any type of mushrooms will work!)
  • 2 cups baby spinach
  • 1 Roma tomato, diced

DIRECTIONS:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
  3. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
  4. Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
  5. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
  6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
  7. Serve immediately.

 

This is so darn good.     I don’t often make frittatas or even THINK about making them, but they sure are tasty and once you get the idea, you can make them out of almost ANYTHING!    My Mom and Dad are BIG on breakfast.   It’s the most important meal of the day you know!    With all the goodness in this meal, it will make you wish you could have it every single morning – hey – why not?    HAHA

You’ve got to try this recipe – trust me.  I’m your King!

Happy Saturday – see you next week!   The King

Bakin’ With Bacon for the Holiday

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How About Something For New Year’s Morning Breakfast?????

This is a pretty yummy recipe – it has a little bit of bourbon in it but I’m sure it’s just as good without it.    Still, after a long night waiting for the New Year to arrive, maybe a little bourbon is “just the thing” !!!!      This does NOT have bacon in it but you won’t even notice that.    It’s just so darn tasty.

Bread pudding is essentially just cubed bread mixed with whole milk (or cream) and eggs and baked in a casserole dish – it can be made sweet or savory and requires little technical skill in the kitchen. If you can make French toast, you can make bread pudding!    This recipe calls for brioche in this recipe because it’s eggy and buttery, amping up the richness of the pudding. If you can’t find brioche, a good quality white or even multigrain bread will work, but don’t use sourdough here. The sour quality won’t match well with the other flavors.  The raisins are soaked in bourbon (or whiskey) overnight to plump them up and infuse them with boozy, warm flavor and aroma. If you want to omit the bourbon, you certainly can, but I would recommend zapping the raisins in the microwave with some water for a few seconds to achieve a similar juicy effect. I’ve added walnuts for crunch, which adds a nice textural contrast – you can use pecans or even chopped almonds if you’d like.

Really, the only way to screw this recipe up is if you don’t allow the bread to fully soak up the custard mixture. You want the bread to drink in your custard so it’s creamy and soft – if it looks like you don’t have enough custard, just whisk together some more milk and another egg and add it to the bowl a bit at a time. You don’t want the mixture to be soupy, but you definitely don’t want it to be dry.

This bread pudding doesn’t need to be served with a sauce, but you could drizzle it with warmed maple syrup at breakfast or a caramel or vanilla sauce after dinner. I like it just scooped warm out of the casserole dish and paired with strong coffee or, in the evening, a tiny nip of bourbon. Either way, you can’t go wrong.

Bourbon Bread Pudding With Raisins and Walnuts

INGREDIENTS:

  • ½ cup raisins
  • ½ cup bourbon plus 1 Tbsp, divided
  • 3 cups whole milk
  • 3 Tbsp butter, melted
  • eggs, beaten
  • ½ cup brown sugar
  • 2 tsp cinnamon
  • 1 loaf brioche, cubed
  • ¾ cup chopped walnuts

|Preparation | In a small bowl, mix raisins and ½ cup bourbon. Allow to sit for a few hours or overnight. When ready to make the bread pudding, drain most of the bourbon from the raisins, leaving just a bit in the bowl.

Preheat oven to 350 degrees. Generously butter a 9-by-13-inch baking dish and set aside. In a large bowl, mix the milk, butter, eggs, brown sugar, cinnamon and 1 Tbsp bourbon until well blended. Add bread cubes and mix gently, coating the bread evenly with the custard, then gently stir in raisins and walnuts. Pour the bread pudding into your prepared pan and bake until the top is golden and crisp, 40 to 50 minutes. Allow to cool for 15 to 20 minutes before serving.

YUM?   You betcha………………an eye opener on New Year’s morning too………………………….OR you can always crawl back in bed after you eat and dream of bourbon bread pudding!!!!

Enjoy this one – Mom said she’d like to have it for dessert!   HAHA

Hugs, Your King

Bakin’ With The King for Christmas!

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Welcome To My Holiday Kitchen!

Oh yes………..holidays just automatically mean GOOD COOKIN’ don’t they. People share recipes – ideas for snacks – if it was a normal year people would be preparing ideas to feed groups of friends and family. Instead we are keeping things small this year. Just to stay on the safe side. Even here at the Castle, we are having no big “do” – just a nice Christmas dinner for the holiday. Oh – and some other little goodies along the way.

That’s what today is all about………..an idea to put in your “idea box” for thinking about when it comes to feeding YOURSELVES during the holiday.    We are fans of scalloped potatoes here – Mom loves them and so does Dad but the same old/same old recipe loses its’ charm after a while.    This really jazzes things up signicantly and will be one of the side dishes Mom makes to have with the ROYAL HAM CHRISTMAS DINNER this year.    Check it out – you probably won’t be able to resist trying it – if not for Christmas – maybe New Year’s Eve?????

Granny’s Apple Scalloped Potatoes

 

Ingredients

  • 1 medium Granny Smith apple, peeled and thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
  • 1/2 cup sliced sweet onion
  • 4 medium red potatoes, thinly sliced (about 1 pound)
  • 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme  (I used dry)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bacon strips, cooked and crumbled
  • Chopped fresh parsley, optional  (yes it’s green and holiday-ish but I didn’t have any so left this out!)

Directions

  • Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
  • Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top.
  • Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Oh boy – not only is this going to be super extra tasty but it’s also beautiful just to look at!    All those potatoes and apples arranged slice by slice……YUMMMMM.

Now – time to say to all of you how much I’ve enjoyed being your Chef in the Castle – having taken over from Angel Sammy who used to run this kitchen as King of Bacon before me.    So much fun and so many delicious recipes!    We hope the new year will be just as much fun – no reason to think it won’t be – and we hope you continue to enjoy picking up a tip or two for some new dish to try.    EATING IS FUN.   

Maybe leave him a small dish of scalloped apples and potatoes instead of cookies this year???  They have bacon on top you know!

 

Love and Holiday Hugs, Teddy

Bakin’ With Bacon for the Holidays

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Welcome to the Castle Kitchen!!

I was looking for some recipes for goodies to make as gifts to friends this holiday and ran across this one which knocked my royal socks off.    Of course The Royal Parents will be making a batch of these JUST FOR THEM but they will also make spectacular boxes of friendship for others.

Bacon-Pecan Chocolate Truffles

Ingredients

  • 1 package (12 ounces) dark chocolate chips
  • 6 tablespoons butter, cubed
  • 1/3 cup heavy whipping cream
  • 8 bacon strips, cooked and finely chopped

 

  • COATING:
  • 1 cup white baking chips
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon maple flavoring
  • 1-3/4 cups chopped pecans, toasted (toasting isn’t totally necessary but a nice “touch” !!)

Directions

  • Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape.
  • For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours.
  • Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Know what else?   They look really elegant in a tissue lined cookie tin or other special container…………….put a festive bow around it and a tag and you’re DONE!!!!!    

I’ll have more Christmas fun next week!    Until then – happy Holiday cooking!

King Teddy